菊花鱼原料:青鱼1条(约3斤),冬笋5钱,小青菜叶6片,淀粉2两,糖3两,白醋1.5两,精盐6钱,猪油3斤(实耗2两),鸡蛋黄3个,姜、葱、料酒、胡椒粉各适量.制法:将鱼打鳞去鳃、除内脏,洗净沥干水分,下头、尾,去龙骨、肚(月当),保留鱼皮.再将两块鱼肉分别整理成长方体形,鱼皮朝下放在砧板上,自一端起用斜刀法把鱼批成2分厚的大片.但不要切断(批至鱼皮即可);将鱼片翻离刀 Chrysanthemum fish raw materials: 1 blue herring (about 3 pounds), winter bamboo shoots 5 money, small green leaf 6, starch 2 two, sugar 3 two, white vinegar 1.5 two, salt 6 money, lard 3 pounds Egg yolk 3, ginger, onion, cooking wine, pepper, the right amount. Method: The scales to the gills gills, except viscera, wash and drain water, head and tail, to the keel, belly Then the two fish were sorted into cuboids, the fish skin down on the chopping block, from the end of the diagonal knife method of fish into a 2-minute thick blockbuster, but do not cut off (batch to the skin can be); the fish Turned from the knife piece